Friday, September 27, 2013

Recipe of the Week: Chocolate Walnut Butter

Chocolate Walnut “Butter”

Makes 1 cup
I saw this recipe on the Sauce Magazine Blog, it sounds great, I’ll be trying it out this Saturday, using of course our very own Sweet Sophie Maple Syrup, getting hungry just thinking about it.
  • 2 cups walnuts   ***
  • 3 Tbsp. maple syrup or agave nectar  ***
  • ½ tsp. cinnamon
  • 3 Tbsp. cocoa powder    ***
  • 1 tsp. vanilla extract   ***
  • 1/8 tsp. Kosher salt   ***
  • 1 tsp. olive oil  ***
*** In stock at The Wine and Cheese Place Forsyth
• Preheat the oven to 375 degrees.

• Spread the walnuts in a single layer on a baking sheet. Toast for 6 to 8 minutes, until the walnuts just start to brown and fragrant. Let cool 10 to 15 minutes.

• In a food processor or an industrial-strength blender, add the toasted walnuts, maple syrup, cinnamon, cocoa powder, vanilla and salt. Pulse until combined, about 2 minutes, occasionally stopping to scrape down the sides of the bowl and the blade.

• If needed, drizzled the oil into the food processor while it is running to bring the mixture together. Pulse another 1 or 2 minutes, until you reach your desired consistency. • Butter can be stored, covered, in the refrigerator up to 1 month

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